Peanut, almond and hazelnut brittle

Use favourite nuts, or just one type. Festive and delicious: I make it at Christmas and pack gift bags. With almonds alone, I leave skins.
INGREDIENTS
200 g peanuts
100 g almonds, skins optional
100 g hazelnuts
400 g sugar
Half a lemon
Half a glass water
A little groundnut oil

I put sugar, water and squeezed half-lemon in a heavy pan.

I combine nuts and microwave-toast 5 minutes.

As sugar boils, I move the pan without stirring.

I brush parchment or marble with groundnut oil.

Sugar begins turning golden.

I add all nuts.

I completely coat the nuts with caramelised sugar using a wooden spoon.

I boil until golden and lightly crackling.

Do not overcolour: it burns quickly. Carefully pour onto oiled paper, as caramel burns badly, and form a rectangle with an oiled spatula.

I gently flatten with a rolling pin without crushing nuts.

I rest 5 minutes, score small pieces and cool.

Once cold, break along scores and keep in a box or glass jar somewhere cool. Heat makes it sticky.